St. Valentine's Day Cake
|Flour||2 1⁄2 Cup (40 tbs)|
|Active dry yeast||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||2 Tablespoon|
|Unsalted butter||1 Tablespoon, melted|
|Light brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Ground almonds||1⁄3 Cup (5.33 tbs)|
|Chopped maraschino cherries||3 Tablespoon (Drained)|
|Almond extract||3⁄4 Teaspoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Red food coloring||6 Drop|
1 Combine 1 1/2 cups flour and yeast in large bowl. Mix.
2 Heat milk, sugar, salt, and butter to hot (120°-130°F).
3 Add the milk mixture to dry ingredients and mix until smooth. Add egg and enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Roll dough into a 15 x 22-inch rectangle.
7 Brush with melted butter. Combine brown sugar, ground almonds, cherries, almond extract, and coconut in small bowl. Sprinkle over dough.
8 Roll up jelly-roll style. Pinch seam to seal. Gently pull into a 26-inch roll. Place on greased baking sheet. Firmly seal ends together and shape into heart.
9 Along the outside edge of heart, make cuts 2/3 of the way into dough at 1 1/2-inch intervals. Turn each cut section toward its side.
10 Cover; let rise in warm place until double€”about 1 hour.
11 Bake in a preheated 350°F oven 25-30 minutes or until done. Cool on wire rack.
12 If icing is desired, mix confectioners' sugar and milk until smooth. Add coloring for a pink hue. Frost when cool.